Zucchini-corn fritters can be an alternative to corn on the cob

I have been cooking as much summer food as possible, knowing the end is not far off.

My garden finally is offering us some tomatoes, eggplant, green beans and more. My kids will eat most things freshly picked. Well, not the eggplant, but most everything else.

Along with our garden goods, I have been buying corn almost daily. Usually, I just serve it on the cob. Occasionally, I will saute it with some butter. On leisurely mornings, I will make corn cakes. But recently, I lured Clay in as a kitchen assistant and made corn and zucchini fritters.

Clay, 7, grated a garden zucchini while I cut the corn off the cob. Of course, he was a little angry that I did not let him use the knife to cut. He would do anything for a turn with the knife.

We salted the zucchini to get out some of the moisture. Clay thought squeezing it with a towel was pretty cool. He measured and mixed the whole recipe and did a truly amazing job.

I took over for the cooking part because the fritters will pop and splatter oil that is really hot and, unfortunately, pretty messy.

I sprinkled some fresh basil and a pinch of flaked salt on top of the fritters, and even Molly, 9, liked them.

They were not Emma’s favorite. It could have just been some pre-teen disagreeability. But my Mom and I indulged in more than enough of these delicious, savory cakes.

mpoitras@discoveryspeed.com. Margery Reed Poitras is a former professional chef who now cooks for her kids and occasionally for the more mature palate.

Zucchini-Corn Fritters

Note: Use caution when frying – hot oil may splatter. This part is not kid-friendly.Servings: 6

Ingredients:

1½ cups grated zucchini1½ cups fresh corn kernels½ cup cornmeal½ cup flour¼ teaspoon baking sodaSalt and pepper¾ cup buttermilk1 eggCanola oil, for fryingFresh basilFlaked salt (optional) Method:Sprinkle salt on the zucchini and let sit for 10 minutes. Squeeze the zucchini in a towel to remove as much water as possible. Combine the cornmeal, flour, baking soda and a big pinch of salt and pepper.In a large bowl, combine buttermilk and egg in a large bowl then add the corn and zucchini. Mix in the dry ingredients, until just blended.Heat about ¼ inch of oil in heavy pan. Drop mixture into hot oil, about ¼ cup per cake. Fry until nicely browned, then flip and cook other side. Drain on paper towels.Serve sprinkled with fresh basil and flaked salt.